Is calcium stearoyl lactylate worth it?

Calcium stearoyl lactylate is a milky white powder or flaky solid, and it dissolves easily in hot water and has a pleasant caramel odor. It is mainly used in various foods, such as milk, dumplings, bread, and other foods. In addition, this emulsifier can also enhance the elasticity of the dough and make the food taste better. So what is the role of calcium stearoyl lactylate? Calcium stearoyl lactylate has a wide range of applications in our daily drinks. In addition to effectively preventing food aging, it can also make bread, biscuits, and other foods more crispy and softer. The following will give a detailed introduction to the substance calcium stearoyl lactylate. 

Calcium stearoyl lactylate (CSL) milky white powder or flake solid, can be well dispersed in hot water, is soluble in ethanol and hot oil, with a caramel smell, is an anionic emulsifier, HLB value is 5.1.  It has good emulsification, anti-aging, gluten-increasing, and fresh-keeping functions, and is mainly used in spicy puffed food, non-dairy creamer (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk, and other foods. 

The Role of Calcium Stearoyl Lactylate: 

1. Enhance the elasticity, toughness, and air retention of the dough, increase the volume of bread and steamed bread, and improve the organizational structure. 

2. Can interact with amylose to delay and prevent food aging. 

3. Make the biscuits easy to de-mold, with a neat appearance, clear layers, and crisp taste. 

4. It can make spicy food taste glutinous and soft, and prolong the preservation time. 

5. Make the surface of noodles, dried noodles, and instant noodles smoother, less broken, resistant to foaming and cooking, and chewy.

6. Improve the quality of quick-frozen food, improve the organizational structure, avoid surface cracking, and prevent the leakage of fillings. 

Application Range of Calcium Stearoyl Lactylate: 

1. Mainly used in puffed food, bread, steamed bread, noodles, instant noodles, and dumplings; 

2. Milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oil emulsified foods. 

Instructions: 

1. Mix this product with flour directly and use it evenly. 

2. Add this product to 6 times of warm water at about 60°C to make a paste, and then add it to the flour in proportion for better effect. 

3. For non-dairy creamer, etc., it should be heated and emulsified evenly with the emulsified body before further processing. 

Product dosage: The recommended dosage is 0.2~0.5% (calculated based on the amount of flour). When used as a bread quality improver, the dosage is 0.5% for wheat flour, 0.5% for dry protein foaming agents, and below 0.05% for liquid and frozen protein.

Can be used for bread and cakes, the usage amount is 2.0g/kg.  Regarding the application range and product function of calcium stearoyl lactylate, it has to be said that the application of calcium stearoyl lactylate is very extensive. It can mainly make the taste of spicy food richer, and also can greatly prolong the preservation time of food. In addition, it can make noodles, instant noodles, etc. chewy, but pay attention to the amount added when using it.